Recipes|Featured Main
Chorizo Queso Dip
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT35M25 Minutes
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Yield:4-6 servings
Ingredients
- 8 ounces mild white cheddar, coarsely grated
- 8 ounces Monterey Jack cheese, coarsely grated
- 1 tablespoon flour
- 6 ounces chorizo, casings removed
- ½ red onion, diced
- 1 poblano pepper, diced
- 1 jalapeno, diced
- 6 ounces beer (Lager or similar type works great)
- Salt and pepper to taste
- 2 green onions, thinly sliced
- 1 Roma tomato, seeded and diced
- ¼ cup fresh cilantro, roughly chopped
- 226.8g mild white cheddar, coarsely grated
- 226.8g Monterey Jack cheese, coarsely grated
- 12.78g flour
- 170.1g chorizo, casings removed
- 0.5 red onion, diced
- 1 poblano pepper, diced
- 1 jalapeno, diced
- 170.1g beer (Lager or similar type works great)
- Salt and pepper to taste
- 2 green onions, thinly sliced
- 1 Roma tomato, seeded and diced
- 59.15ml fresh cilantro, roughly chopped
Add a little spice to game day with this yummy chorizo queso dip! Perfect for dunking potato skins or serving alongside Pico de Gallo.
Preparation
STEP 1
In large bowl combine cheese and flour.
STEP 2
In medium saucepan, cook chorizo on medium heat, with spoon/spatula break into small pieces. Cook for 8-10 mins. Transfer to paper towel lined plate to catch excess drippings, drain fat from pan.
STEP 3
Add red onion, jalapeno and poblano to pan. Cook until onion is translucent.
STEP 4
Stir in beer and bring to a simmer. Make sure to deglaze browned bits from pan. Add cheese mixture gradually. Stir occasionally until smooth fondue like consistency. Stir in chorizo, and add salt and pepper to taste.
STEP 5
Garnish with green onions, tomato and cilantro. Serve and enjoy!
Options
Try this recipe with substituting the peppers with fresh hatch chiles! If you want to use roasted hatch add 1/2 cup chopped roasted hatch in place of the poblano and jalapeno.